Shredded Brussels Sprouts and Kale Salad

Name: Shredded Brussels Sprouts and Kale Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 lb. Brussels sprouts; 1 bunch kale, stems removed and finely chopped; 2 tbsp. whole-grain mustard; 4 tbsp. fresh lemon juice; 1 ⁄ 2 cup extra-virgin olive oil; Kosher salt and fresh-ground black pepper

Serves
serves 4-6

HELEN ROSNER

A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.

Ingredients

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
¹⁄₂ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper

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Instructions

Step 1

Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)

Step 2

In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.

Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)
In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.